Side dishe for 4

Coconut Butternut Squash Puree

Name: Coconut Butternut Squash Puree
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 butternut squash; 2 tbsp coconut oil; 1/2 tsp cinnamon; 1/4 tsp nutmeg; salt & pepper; 1/4 cup coconut cream; 2 tbsp coconut milk; 1/3 cup almond milk; 1 large garlic clove; 1 handful fresh sage leaves

Roasted butternut squash blends with coconut cream, almond milk, garlic, sage, and warm spices into a smooth side dish.

$1.48per serving $

35 minstart to table

4servings

American Vegetarian Vegan Dairy-free Gluten-free Low-carb Budget Side dishes Fall

Ingredients

1 butternut squash
2 tbsp coconut oil
1/2 tsp cinnamon
1/4 tsp nutmeg
salt & pepper
1/4 cup coconut cream
2 tbsp coconut milk
1/3 cup almond milk
1 large garlic clove
1 handful fresh sage leaves

Steps

Heat the oven to 400 F and line a baking sheet with oil.
Peel, seed, and cube the squash, then toss it with 1 tablespoon coconut oil, salt, and pepper.
Roast the squash for 25 minutes, turning once, until tender.
Warm the remaining coconut oil in a small skillet over medium heat and cook the garlic and sage for 2 minutes.
Blend the squash, garlic, sage, coconut cream, coconut milk, almond milk, cinnamon, nutmeg, salt, and pepper until smooth.
Warm the puree in a saucepan over low heat for 3 minutes before serving.